TWD: Tall and Creamy Cheesecake

This week's Tuesdays with Dorie was chosen by Anne of Anne Strawberry and I was thrilled. I love cheesecake. Tim thought he didn't like it until we got married and I tricked him with it. I made a chocolate caramel turtle cheesecake without the pecans and told him it was chocolate pie and he loved it. When I told him it was cheesecake he realized the error of his ways and is now a bona fide cheesecake lover. Anyways....


I made this a few weeks ago and stuck it in the freezer after I baked it so that I could serve it on Christmas Eve. The recipe is for a plain vanilla bean cheesecake. Dorie of course lists various variations and I chose to incorporate two of them. My cheesecake was a vanilla layer on the bottom, followed by a chocolate layer, a layer of fresh raspberries, and a final vanilla layer. This cheesecake was TO DIE FOR. It was so creamy and rich and delicious. I would venture to say it was almost as good as some of the Cheesecake Factory ones I've had.


Once cut, it didn't plate really pretty. I'm not sure how to cut a pretty piece of cheesecake. It might not look pretty once cut, but it is soooo delicious. This is being added to the must make list. Everyone asked for the recipe on Christmas Eve, so please try it yourself!

Vacation

Every year around this time of year Tim turns to me and says "Let's move to Florida" or "Let's move to the Caribbean" and I usually say ok. Because earlier that day it has snowed a foot or there has been an ice storm or it is so frickin cold you can't go outside. I love Chicago, don't get me wrong, but I am thisclose to taking him up on his offer. I am SO sick of the cold! Home Away is giving away a vacation and some spending money for the vacation. I immediately checked it out and started to cry since it is so cold here. I miss the sun. I miss warm days. This is where we want to go, St. Martin. Doesn't it look nice? I am entering this contest and really hoping we win. We have had one hell of a year. I had my fourth cancer surgery. Tim had surgery. TJ had surgery. My grandma died. Tim's aunt died. We need a vacation. We need a bright spot this winter. I am crossing my fingers that we win. I *gasp* want to put on a bathing suit and go from pale sickly white to just plain white. I don't want to glow. I want to be warm.

Daring Bakers Yule Log

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.

They have chosen a French Yule Log by Flore from Florilege Gourmand



When I first read the challenge, I immediately flashed back to last December's Yule Log challenge and thought Oh Cr@p! But as I read, I got excited and started drooling, because it has all of my favorite things in it and was done in a loaf pan, not some fancy schmancy yule log pan. So I got started. I couldn't use the Dacquoise Biscuit from the recipe since it uses nuts, so I used last year's cake base. Honestly, it was the worst part of the whole thing. We ate all the other layers and I just pick that one off and throw it away and chow down on the rest of it.


I had Tim use the electric knife and cut all the slices at once and then stuck them in some tupperware and back in the freezer. This way when he is out of town and I need some dessert, I can grab it and get my sugar fix. It worked out really well that way.


I had problems with the mousse because I went off the recipe as it was originally posted and when I finished and found it soupy, I went back to the board and found the change. So I ended up making two batches of mousse, but we ate some of the soupy one as pudding for dessert one night, so it was ok.

The ganache insert worked beautifully and was delicious.

The Praline Crisp insert was not so hot. It tasted awesome. The kids gobbled up the extra like it was going out of style. It just was nothing like it was supposed to be. I think I used too many Rice Krispies. For the Praline insert I used Rice Krispies, chocolate and hot caramel ice cream topping. I would make that part alone again and serve it to the kids as a homemade candy bar.

The Creme Brulee insert tasted wonderful. The scraped vanilla bean really made it better than my usual Creme Brulee. But it took forever. I'm not sure what I did different, but it just would NOT set up. Finally I just stuck it in the freezer after trying to cook it for a couple of hours. It tasted fine, no one got sick since it cooked extra long, so no harm, no foul.

The Icing tasted good, but as you can see was very thin and runny. Too thin. Again, I'm not sure what went wrong there. It was fine, but I think it would have been better looks and taste wise if the icing was thicker.

Will I make this again? Hmmm. I'm not sure. It was an awful lot of ingredients and took a lot of time. Unless I found a better cake base, I probably won't make it again. But I will enjoy it as long as it lasts!


FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand


Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

Variations on the Almond Dacquoise listed above:

Hazelnut Dacquoise
Substitute the same amount of hazelnut meal for the almond meal.

Chocolate Dacquoise
Add 3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster sugar mix in Step #1 of the Almond Dacquoise.

Lemon Dacquoise
Add the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.

Coconut Dacquoise
Substitute ¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond Dacquoise.


Element #2 Dark Chocolate Mousse

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
In the Vanilla Mousse variation, pastry cream is made to the same effect.
In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.
The Whipped Cream option contains no gelatin, so beware of how fast it may melt.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Variations on the Dark Chocolate Mousse listed above:

White Chocolate Mousse
Substitute the same quantity of white chocolate for the dark chocolate in the mousse recipe listed above.

Milk Chocolate Whipped Cream (Chantilly):
(Can be made the day before and kept in the fridge overnight)
2/3 cup (160g) heavy cream 35% fat
7.8 oz (220g) milk chocolate
2 1/3 tsp (15g) glucose or thick corn syrup
1 1/3 cup (320g) heavy cream 35% fat

1. Chop the chocolate coarsely.
2. Heat the 160g of cream to boiling and pour over the chocolate and glucose syrup.
3. Wait 30 seconds then stir the mix until smooth. Add the remaining cream.
4. Refrigerate to cool, then whip up.

Vanilla Mousse
2/3 cup (160g) heavy cream (35% fat content)
2/3 cup (160g) whole milk
1 vanilla bean
4 medium-sized egg yolks
3 oz (6 Tbsp / 80g) granulated sugar
3 Tbsp (25g) cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)

Make a pastry cream:
1. Pour the milk and 2/3 cup cream into a saucepan. Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.
2. Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.
3. Beat the egg yolks with the sugar until white, thick and fluffy.
4. Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it.
5. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
6. As soon as the mixture starts to boil, leave on for only 2 more minutes. (The recipe says you should remove the vanilla bean at this time but in the interest of no one getting burned, that can be done after you take the pastry cream off the stove.)
7. Once removed from the heat, cover the pastry cream by putting plastic film directly on the surface of the cream (this prevents it from forming a thick and unappetizing skin as it cools). Let cool at room temperature.
8. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.
9. Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately with a spatula (DO NOT WHISK).

Mango Mousse
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream
7 oz (200g) mango puree
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites

1. Beat the egg yolks with the cornstarch until thick, white and fluffy.
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.
4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.
4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.
7. Carefully blend the Italian meringue into the mango mixture.


Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Variations on the Dark Chocolate Ganache Insert listed above:

White Chocolate Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
5 oz (135g) white chocolate, finely chopped
4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Dark-Milk Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
2.7 oz (75g) milk chocolate
3.2 oz (90g) dark chocolate
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Cinammon-Milk Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream
A pinch of cinnamon
2.7 oz (75g) milk chocolate, finely chopped
3.2 oz (90g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.


Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.


Variations on the Praline Feuillete (Crisp) Insert listed above:

Chocolate Crisp Insert
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) unsalted butter
2 Tbsp (1 oz / 30g) praline
1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Coconut Crisp Insert
3.5 oz (100g) white chocolate
1 oz (1/3 cup/25g) shredded coconut
1 2/3 Tbsp (25g) unsalted butter
2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K

1. Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).
2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.
3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.


Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Variations on the Vanilla Crème Brulée insert listed above:

Chocolate Creme Brulée Insert
½ cup + 1 2/3 Tbsp (140g) whole milk
2/3 cup + 1tsp (140g) heavy cream (35% fat content)
1/3 cup (25g) unsweetened cocoa powder
4 medium-sized (72g) egg yolks
1.4 oz (3 Tbsp / 40g) granulated sugar

1. Heat the milk and cream to just boiling. Add the cocoa powder.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the cocoa milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.


Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

Variations on the Dark Chocolate Icing listed above:

Milk Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz (120g) milk chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) glucose or thick corn syrup

1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the cream and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

White Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
3.5 oz (100g) white chocolate
2 Tbsp (30g) unsalted butter
1/3 cup (90 g) whole milk
1 2/3 Tbsp (30g) glucose or thick corn syrup

1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the milk and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.


How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

OR

2B) Pipe one third of the Mousse component into the mold.
3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B) Pipe the last third of the Mousse component on top of the Praline Insert.
7B) Freeze for a few hours to set. Take out of the freezer.
8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B) Close with the Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1) Dacquoise
2) Ganache Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Creme Brulee Insert
7) Mousse
8 OPTIONAL) Dacquoise

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

Crispy Caramel Brownie Treats

Did you have a good Christmas? We did. The kids had a great time and had an AWESOME Santa story to tell and will continue to tell for ages. I'll tell that story and then get onto the goodies:

They were playing in the basement on Christmas Eve when TJ went into the laundry room to throw away some garbage from his new Crayola Glow Station. And what does he see? But the Wii Guitar Hero World Tour Package--the huge box that had the drums and guitar. So of course he calls Gabby in there and she sees it. And of course they come running up to tell us. So we deny buying it and remind them we have been telling them for months that we weren't buying it since we have Rock Band. They want me to come see it, but some of our guests are leaving so I'll do it in a few minutes. The guests leave. I go down there and the laundry room door is now locked. We unlock it with a screwdriver and there is no Guitar Hero. It's gone. Santa came back and took it because they were peeking. So they freak out. And decide to write a note to Santa apologizing for peeking and go off to bed. In the morning they get up and don't see Guitar Hero. But what's this on the coffee table? A note from Santa! He knows they are good kids, but no more peeking. So they run down to check the laundry room. And lo and behold, there is Guitar Hero. We here screams and shouts and they came running up screaming He brought it back!

So we had quite the exciting night and morning. I was excited because I got a lot of cooking goodies off of my wish list. I am super excited to try them all out.

In the meantime, here is a recipe for some delicious treats we made for Christmas. They were great and super easy. I found them over at Picky Palate. She has a ton of clever treats that are twists on everday recipes.

Crispy Caramel Brownie Treats

1 brownie mix of choice 9x13 size
¾ Cup caramel ice cream topping

3 Cups Mini Marshmallows
2 Tablespoons butter
3 ½ Cups rice crispy cereal

1 Cup semi sweet chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream)

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. As soon as they are done baking, remove from oven and drizzle with caramel ice cream topping.

2. In a large microwave safe bowl, melt marshmallows and butter until puffed up. Stir in cereal until well combined. Quickly place over brownies and gently spread evenly over top. Place chocolate chips into a medium microwave safe bowl and microwave in 30 second intervals until melted and smooth. Stir in coconut oil or heavy cream until shiny and smooth. Pour and drizzle over top of brownies. Let cool then cut into squares.

12 large brownies

TWD: Butterscotch Pudding

This week's Tuesdays with Dorie was chosen by Donna of Spatulas, Corkscrews and Suitcases and is the delicious Butterscotch pudding. I love Dorie. I love her recipes. But the food processor for a blender has got to be the worst pudding idea ever. I didn't love it with the chocolate pudding--it was very difficult. And I hated it with this pudding. Whoever designed food processors to have a hole in the bottom obviously never used them. It is the one thing I HATE about both my mini and my large food processors--they alwats make a mess. And this time it was a huge one.


I had to make the pudding twice. The first time once I had everything in the food processor and went to put it back in the pan, it all spilled out the bottom of the food processor. It was miserable. I swear there is still some inside the machine. So I started over and had Tim help me lift the entire thing up to pour it back in the pan. And I have now been banned from doing anything remotely similar in the food processor ever again. I am to do all things like that in the all powerful Blend Tek. I left the Scotch out of it because we don't drink it and I didn't feel like buying a bottle for such a small amount. And it was delicious without it. It was creamy and a little vanilla tasting. It was delicious. The kids both thought they wouldn't like it, but loved it. Gabby especially loved it. So while I won't ever make this in a food processor again, I will make it again.

Marshmallow Fondant Disaster

I tried. I really really tried. This Marshmallow Fondant is the bane of my existence tonight. I knew I was going to have problems after I first started adding the powder sugar. Then I realized that I used a 10.5 oz bag of marshmallows, not a 16 oz. So I luckily had another bag of marshmallows and melted them and added them. It was still really dry and powder sugary so I melted more marshmallows. What I got was the above--a sticky gooey mess.


But I soldiered on. Because my TWD Sugar Cookies were going to have Marshmallow Fondant cookies, damn it. The fondant was just so yummy. So I had to keep going. So I greased the counter and my hands and started kneading. And kneading. And kneading. And half the fondant was on my hands and not coming off. So I start having Tim add more sugar to dry it out, which helped a little bit, but not much. So I thought to myself, I have a nice kitchen aid mixer with a kneading hook, why the hell am I doing this by hand? So I had Tim grease the bowl and plopped it in and let the mixer do it's job. And that worked a little bit. So I decided to put it in the fridge for awhile.


A couple of hours I took it out and started kneading it some more by hand with some more sugar. It got to where it was supposed to be, or so I thought. HA! I started rolling it out and it started sticking to the wax paper. I was able to get 1 tree cut out. So I powdered the counter real well and started rolling again. This time I got out 4 trees. It stuck too bad. So I re-balled it up and kneaded some more and then re-rolled it out. And got a few more trees.


And then I quit. Because damn it, I had sugar all over me and they weren't working and I have better things to do with my time then fight with frosting. So tomorrow I will buy a can of frosting and finish the trees.


I do plan on trying this again, because it was AWESOME tasting. Tim loved it. I was going to start eating the big ball of frosting, but threw it away before temptation could overcome me.

The recipe I used was:
16 oz bag of mini marshmallows
2T water
2 lbs powdered sugar

Melt the marshmallows and water in a microwave safe bowl for 30 seconds at a time until soupy. Add the sugar and mix well. If needed add more water. The more water you use, the stickier it will be.

TWD: Buttery Jam Cookies

I have good news and bad news. The bad news is that I don't have pictures of my Buttery Jam cookies (which were awesome). The good news is that my new DSLR camera is being delivered tomorrow! So I will take my Buttery Jam cookies out of the freezer tomorrow for some pictures and post them tomorrow.

This week's Tuesdays with Dorie was chosen by Heather of Randomosity and the Girl. I love trying new cookie recipes at Christmas time so I was excited to try these--especially because they are so simple to make! I love simple recipes. The recipe calls for apricot marmelade, but really Dorie says you can use anything. Since I am on a raspberry kick lately, I used Seedles Red Raspberry Jam. A lot of people seemed to have problems with the cookie not spreading and just staying in a little ball. I didn't have that problem at all. Mine spread out into cute little disks--they didn't spread as much as some cookies do, but they definitely spread. On my mom's side of the family, there is a cookie recipe that all my aunts have and someone always makes them for the family parties. They are little white cookies--kind of a cross between a butter and sugar cookie--with frosting. The kids and I think these taste exactly like them. Tim of course thought they needed frosting. I am definitely adding these to the rotation since they are so simple and were such a hit. I can't wait to bring them out for Christmas!

TWD: Grandma's All Occasion Sugar Cookies

This week's Tuesdays with Dorie is Grandma's All Occasion Sugar Cookies chosen by Ulrike of Kuchenlatein. Now, I have made the cookies, but I haven't frosted them or even tried them yet. I did try some of the batter that conveniently made it's way to my fingers. And it was yummy! I didn't want to frost these, since I plan on using them for Christmas Eve and Christmas Day family gatherings. So I stuck them in the freezer until the week of Christmas. I plan on making Marshmallow Fondant and frosting them with that. I've never made the fondant, so I am excited to make it. I will be sure to post pictures and the recipe once they are done. Be sure to check everyone's out though. I saw some EXCELLENT ones with royal icing!

Give Away Winners!

Thanks so much to everyone who entered. I'm sure I'll be doing more give aways in the future! The winners of the Progresso gift baskets are: Shawn, Jennifer, and Kat Bryan. I'll be contacting you soon, so if you don't hear from me, let me know so I can get you your basket!

TWD: Linzer Sables

This week's Tuesdays with Dorie was chosen by Dennis from Living the Life: Linzer Sables. I did not make them because one of the main ingredients are nuts and that just doesn't fly with Gabby's allergies. And since we were in the Bahamas last week, I didn't have the time anyways. Be sure to check everyone else's out though. With this month being so busy, my TWD posts might be sporadic and probably a lot closer to Christmas. We are doing some great cookie recipes this month and of course I want them for Christmas Eve and Christmas Day!